Smothered Pork Chop Recipe
Make Smothered Pork Chop Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and seasonings
Vegetables & aromatics
Pan gravy
Method
Pork and seasonings
- 1
Season and dredge chops
Pat pork chops dry with paper towels. Combine kosher salt, black pepper, and smoked paprika; rub both sides of each chop evenly. Place 3/4 cup flour on a shallow plate and lightly dredge each seasoned chop, shaking off excess flour. Set dredged chops on a rack for 5 minutes to allow coating to adhere.
- 2
Brown the chops
Heat a large heavy skillet (cast-iron recommended) over medium-high heat until hot. Add 3 tablespoons vegetable oil and 1 tablespoon butter. When oil is shimmering and butter melted, add pork chops (work in two batches if needed to avoid crowding). Sear 3-4 minutes per side until a deep golden-brown crust forms. The interior will not be fully cooked—this is expected. Transfer browned chops to a plate and tent loosely with foil.
Vegetables & aromatics
- 3
Sauté onions and peppers
Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet; if the pan is dry add a little oil. Add sliced onion and bell pepper, sprinkle a pinch of salt, and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.
- 4
Pan gravy
- 5
Make the roux
Lower heat to medium-low. Sprinkle 2 tablespoons flour over the vegetables and stir to coat. Cook the flour with the vegetables, stirring constantly, for 1–2 minutes to remove raw flour taste. Scrape up any browned bits from the bottom of the pan with a wooden spoon—these add flavor to the gravy.
- 6
Deglaze and build gravy
Slowly pour in 2 cups chicken stock while stirring to prevent lumps. Increase heat to medium and bring mixture to a gentle simmer. Stir in Worcestershire sauce, dried thyme, and hot sauce if using. Simmer 3–5 minutes until gravy begins to thicken.
- 7
Finish gravy and return chops
Stir in heavy cream, then taste and adjust seasoning with salt and pepper as needed. Return browned pork chops and any accumulated juices to the skillet, nestling them into the gravy and vegetables. Spoon some gravy over each chop. Cover the skillet and simmer gently for 8–10 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and gravy is bubbling slowly.
- 8
Rest and garnish
Remove skillet from heat and let chops rest in the covered pan 5 minutes. This finishes cooking and keeps meat juicy. Spoon gravy over chops, sprinkle chopped fresh parsley, and serve immediately with mashed potatoes, rice, or crusty bread.